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Sushi (2)

SUSHI WORKSHOP with Ashley Brooks 

June 2 @ 5:30 pm - 8:30 pm

Master the art of this age old Japanese trade. Experience the preparation, tasting and presentation of sushi. This workshop is hands on and guaranteed to demystify the art of sushi preparation.  Sushi Rice Inside out Crunchy shrimp roll  Inside out California roll  Spicy tuna roll  Vegetarian Hand Roll (Temaki)  TO REGISTER CLICK HERE.

Aspargus Flan

A SPRING FAMILY MEAL – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

June 4 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

09-10-01 Thai (13)

FLAVORS OF SOUTH EAST ASIA with Ashley Brooks

June 9 @ 5:30 pm - 8:30 pm

Explore the unique ingredients, simple techniques and recipes of South East Asia. This class is taught by Ashley Brooks. Ashley is a graduate of the Cook Street School of Culinary Arts in Denver Colorado as well as the Chiang Mia Thai Cookery School in Thailand. You will make your own curries with mortar and pestle and learn how to use the curry in various dishes. Vietnamese Summer Rolls Chicken Satay with Peanut Dipping Sauce Satay Gai, Nam Jim Satay Red Curry…

ROGER VERGE Book

ROBUST FLAVORS OF PROVENCE – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

June 11 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

Kids Class

INTERNATIONAL SUMMER COOKING AND BAKING CAMP for rising 3rd – 5th graders

June 13 @ 9:30 am - 12:30 pm
|Recurring Class (See all)
Daily until June 17, 2016

SOLD OUT! Our experienced chef instructors will walk young cooks through a world of hands on culinary exploration. Designed specifically for kids, this class shows them just how much fun-and how easy-cooking delicious dishes can be. In addition to kitchen fundamentals like basic knife skills, how to follow recipes, measuring, mixing, and kitchen safety, we’ll show kids how to make menus from all around the world as they learn to sauté, bake, stir-fry, bake desserts and much more. These easy-to-do-at-home…

'09-10-18 small photographer pics (14)

PROVENCAL COMFORT FOOD – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

June 18 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

Kids

INTERNATIONAL SUMMER COOKING AND BAKING CAMP – rising 6th – 8th graders

June 20 @ 9:30 am - 12:30 pm
|Recurring Class (See all)
Daily until June 24, 2016

Our experienced chef instructors will walk young cooks through a world of hands on culinary exploration. Designed specifically for kids, this class shows them just how much fun-and how easy-cooking delicious dishes can be. In addition to kitchen fundamentals like basic knife skills, how to follow recipes, measuring, mixing, and kitchen safety, we’ll show kids how to make menus from all around the world as they learn to sauté, bake, stir-fry, bake desserts and much more. These easy-to-do-at-home menus will…

Thai class (5)

SUMMER COCKTAIL BUFFET with Ashley Brooks

June 23 @ 5:30 pm - 8:30 pm

This class focuses on contemporary summer party dishes that you can take to a 4th of July picnic or serve at a cocktail party to celebrate a special occasion. Grilled Flatbread with Shrimp and Romesco Shrimp Scallop Cakes                                                                                   Edamame…

Kids cooking (1)

CULINARY BOOTCAMP FOR TEENS AND YOUNG ADULTS (rising 9th graders and up)

June 27 @ 5:00 pm - 8:00 pm
|Recurring Class (See all)
Daily until June 29, 2016

3 PART SERIES on Monday, Tue, Wed June 27 - 29 from 5-8PM (duration 3 hours each lesson). $ 225 So you want to learn how to really cook? Here's your chance. In this course, you will become well-versed in the fundamentals of cooking. Your assignments will include hands-on training in knife skills, roasting, sautéing, steaming. At the end of class, students will eat what they made for dinner. Lesson 1 - Monday June 27 at 5PM (duration 3 hours)…

Roger

DINNER IN MOUGIN – CELEBRATING THE WORK OF ROGER VERGE with Tom Whitehead

July 16 @ 6:00 pm - 9:30 pm

Famed chef and restaurateur Roger Verge (April 7, 1930 - June 5, 2015) was considered one of the greatest chefs of his time. His first restaurant, Moulin de Mougins located near Cannes, opened in 1969 and eventually earned 3 Michelin Stars. It was a training ground for such culinary stars as Alain Ducasse, David Bouley and Daniel Boulud. Verge's style exemplified the fresh and local way we cook today, but in his day it was a quite a departure from…

General

EVERY DAY COOKING SKILLS SUMMER SERIES with Martha Stafford

July 19 @ 5:30 pm - July 21 @ 9:00 pm
|Recurring Class (See all)
Weekly on the same day until July 21, 2016

Lesson 1 Tuesday July 19 at 5:30PM (duration 3,5 hours) In this class we will cover the importance of buying seasonal local vegetables, knife skills (slicing, dicing, julienning, chopping, mincing), stocking the pantry, cooking pasta correctly and making a delicious no cook summer vegetable pasta sauce.  Lesson 2 Wednesday July 20 at 5:30PM (duration 3,5 hours) Lesson 2 will be sautéing fish and simple pan sauces, blanching and refreshing vegetables, macerating fruits for simple fruit desserts, identifying fresh herbs and their food combinations…

Low country boil

CULTURE AND CUISINE – SOUTH CAROLINA LOW COUNTRY COOKING

July 23 @ 6:00 pm - 9:30 pm

In this partial demo, partial participation class you will learn about low country cooking traditions. We will create a fun interactive low country "boil" called Frogmore Stew, that is served on the table, no plates, and eaten with your fingers. We will also feature recipes from a cookbook by Pat Conroy, the respected novelist, who passed away this year. Pat was a passionate cook and a native of South Carolina. Cocktail Pecans Frogmore Stew Spicy Slaw Corn Bread Apple Cobbler…

knife skills

KNIFE SKILLS with Martha Stafford

July 27 @ 5:30 pm - 8:00 pm

You will learn how to choose, sharpen and store a high quality chef's knife. We will cover the following skills: knife grips, slicing, dicing, julienning, chopping, mincing, chiffonade. Local seasonal vegetables will be used and a light fresh meal prepared. TO REGISTER FOR THIS CLASS CLICK HERE.

'09-10-18 small photographer pics (14)

CLASSIC FRENCH COOKING INTENSIVE – 5 part series with Tom Whitehead

September 12 @ 9:00 am - September 16 @ 12:30 pm

Ability level: Intermediate/advanced. This is a full participation, fast paced class covering a lot of material. All ingredients will be sourced locally when possible, all dairy, eggs, cheese and vegetables will be organic. Maximum number of participants 8. Monday September 12 from 9AM-12:30PM -   Fish Starting with a whole salmon, students will learn to scale, fillet, skin, and  pinbone the fish and learn the following techniques:  roasting, sautéing, smoking, gravlax and  rillettes. There will be an introduction to butter based sauces and…

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TERMS & CONDITIONS


Classes are non-refundable. If you cannot attend a class for which you have registered, you must call at least 48 hours prior to the class in order to receive a class credit. 24 hour cancellations or no-shows will be billed in full.This applies to gift certificates as well. You may send someone in your place if you cannot make it to class.

GIFT CARDS

Perfect for every taste!

The Charlottesville Cooking School offers gift cards, the perfect gift for the food lover in your life. Give them a gift that is both fun and practical — cooking lessons!


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